Notes about Recipes in this book

• Cheddar-stuffed mini meatloaves with chipotle glaze

  • Cheri on February 15, 2012

    Wow, coming from a person who does not like meatloaf, this was GREAT!. Easy to assemble, free formed the loafes on a sheet pan, stuffed with the cheese, and baked for 25 minutes. We loved it. I did added the chipolte to the meat mixture and just glazed with catsup. That worked well. I will add this to my regular rotation. Used shredded mexican cheese blend. Served with potatoes and green beans, of course.

• Ethiopian-spiced chicken stew

  • dinnermints on August 11, 2019

    The first time I made this, I thought it needed more vegetables. This time I added 1 head of cauliflower (put it on top of the chicken), doubled the tomatoes, increased the wine to 3/4 cup, and added a bunch of collards at the end. This did dilute the intensity somewhat. I used 3 T of berbere for my husband's sake, then added more to my bowl after serving. I added 2 t salt, and upped the fat from 5 t to 3 T (would do 4 T next time).